One of the hardest parts about being a vegetarian (for me) has been the fear of missing out on delicious food. As a self proclaimed food lover, I like having the ability to try anything and everything. But as a vegetarian, that obviously leaves out a lot of things I can try. When I first decided to take the plunge I was afraid I wouldn’t be able to come up with enough creative ways to eat the meat-centric things I loved before. It isn’t always easy, but thanks to a lot of meat substitutes I’ve been able to have my fair share of faux meat favorites (albeit sparingly, since they’re usually on the highly processed side).
One thing I haven’t had in awhile is a cheesesteak… obviously. I’ve seen quite a few recipes on Pinterest for a “low carb” version of them with green peppers instead of rolls. So even though I love carbs like no one’s business, I liked the idea of swapping out the bread for green peppers since it meant more veggies. Of course the original recipe called for thinly sliced roast beef, so I decided to swap it out for seitan instead. For those of you that haven’t had (or haven’t even heard of) seitan, it’s made from vital wheat gluten (so it’s out for anyone that’s gluten-free), and has a chewy texture that is very similar to meat. You can make your own, or buy it at the grocery store (usually found with the tofu and tempeh). While I used regular cheese, you could always use a vegan cheese to make the entire meal vegan. I’ve since used the sietan concoction with sautéed onion and peppers on rolls, and it really is the closest you can get to “the real thing.”
It’s a really easy dinner that comes together quickly, and you won’t miss the meat. So whether you’re a vegetarian (or vegan) that has a hankering for a meat-centric classic, you’re looking to cut back on the amount of meat you eat, or you just want to try something new, make these! And of course, report back to let me know what you think.
Vegetarian Philly Cheesesteak Stuffed Peppers
– makes 2 servings (one whole pepper each) –
2 medium green peppers, cut in half length wise and de-seeded
1 Tbsp olive oil
1 medium yellow onion, sliced in half moons
1 garlic clove, minced
1 Tbsp soy sauce or tamari
8 oz. Seitan (strips or cubes work)
8 slices provolone or swiss cheese
1. Preheat the oven to 400 degrees
2. In a medium sauté pan, heat the oil over medium heat and add the onion. Sauté until the onions are caramelized. This takes time!! (at least 30 minutes). If you’re pressed for time, you only have to sauté them until they are translucent and soft, about 5-10 minutes.
3. Add the sietan, minced garlic, and soy sauce. Sauté for an additional 5-10 minutes, until the seitan is heated through and everything is combined nicely.
4. Take the halved green peppers, and add a slice of cheese to each. Fill the pepper with the sietan and onion mixture until it’s overflowing. Top with another piece of cheese.
5. On a sprayed baking sheet, bake in the oven for 15-18 minutes, or until the cheese is golden and bubbling.